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My Dad used to tease us, as children, with the famous line, “I scream, you scream, we all scream for ice cream!”  Well, now is the time to enjoy!  What’s YOUR favorite flavor?

I often wondered, where did that phrase come from, anyway?  According to Stanford University, “Ice Cream” or “I Scream, You Scream, We All Scream for Ice Cream” is a popular song, first published in 1927, with words and music by Howard Johnson, Billy Moll, and Robert King. After initial success as a late 1920s novelty song, the tune became a traditional jazz standard, while the lyrics refrain “I Scream, You Scream, We All Scream for Ice Cream” has remained a part of popular culture even without the rest of the song.

I love making ice cream at home! It is delicious and I sometimes feel it is becoming a lost art and a lost pleasure.  But, every year homemade ice cream causes several outbreaks of Salmonella infection with up to several hundred victims at church picnics, family reunions, and other large gatherings. From 1996 to 2000 (the latest year for which surveillance was completed), 17 outbreaks resulting in more than 500 illnesses in the United States were traced to Salmonella bacteria in homemade ice cream, according to the Centers for Disease Control and Prevention (CDC). The ingredient responsible for the outbreaks is raw or undercooked eggs.

FoodSafety.gov offers this advice:

Cooking the Egg BaseCorrect size

Start with a cooked egg base for ice cream. This is especially important if you’re serving people at high risk for foodborne infections: infants, older adults, pregnant women, and those with weakened immune systems.

To make a cooked egg base (also known as a custard base):

  • Combine eggs and milk as indicated in the recipe. (Other ingredients, such as sugar, may be added at this step.)
  • Cook the mixture gently to an internal temperature of 160 degrees F, stirring constantly. The cooking will destroy Salmonella, if present. Use a food thermometer to check the temperature of the mixture. At this temperature, the mixture will firmly coat a metal spoon (but please don’t lick the spoon if the custard is not fully cooked!).
  • After cooking, chill the mixture before adding other ingredients and freezing.

Other Options

You can also use egg substitute products or pasteurized eggs in your ice cream, or you can find a recipe without eggs.

  • With the egg substitute products, you might have to experiment a bit with the recipe to figure out the right amount to add for the best flavor.
  • Pasteurized eggs can be substituted in recipes that call for uncooked eggs.  Commercial pasteurization of eggs is a heat process at low temperatures that destroys any Salmonella that might be present, without having a noticeable effect on flavor or nutritional content. These are available at some supermarkets for a slightly higher cost per dozen. Even if you’re using pasteurized eggs for your ice cream, both the FDA and the USDA recommend starting with a cooked egg base for optimal safety.

So, by following these safe handling and proper cooking practices, you can enjoy refreshing, tasty homemade ice cream without worrying about making anyone sick!

Another option for a fun day with the family with children is to make Ice Cream in a Bag! The recipe and instructions are at: http://engineering.oregonstate.edu/momentum/k12/jul04/

Fun facts: Ice cream innovations from Ohio State University!

1921 – When chocolate sticks to ice cream…Melvin De Groote, an Ohio State chemical engineering alum, held 925 patents at the time of his death—second to only Thomas Edison. Among his many achievements is the invention of the chemical recipe that allows chocolate to stick to ice cream, leading to the Eskimo Pie.

1978 – The drumstick was perfected – Food science professors John Lindamood and Poul Hansen wanted to keep the ice cream in the frozen treat from making the cone soggy.  So they developed a way to coat the inside of the cone with chocolate.

Celebrate National Ice Cream Month with your favorite flavor!

Written by: Kathryn K Dodrill, Extension Educator, The Ohio State University Extension, Washington County.

Reviewed by: Lisa Barlage, Extension Educator, The Ohio State University Extension, Ross County.

Resources:

http://engineering.oregonstate.edu/momentum/k12/jul04/  http://www.osu.edu/features/2014/innovation.html#0

http://www.fda.gov/food/foodborneillnesscontaminants/buystoreservesafefood/ucm332850.htm http://www.foodsafety.gov/blog/homemadeicecream.html

http://rwj-b.stanford.edu/song/i-scream-you-scream-we-all-scream-ice-cream

 

marie fourth july

Summer has started and we have moved outdoors. Here are a few safety tips to remember when planning for this holiday season.

• Be safe swimming. Never swim alone, and make sure that kids’ water play is adequately supervised at all times. Statistics show that most young children who drown in pools have been out of sight for less than five minutes.

• Apply sunscreen before heading outdoors and reapply as needed. Ultraviolet rays from the sun can cause premature aging and skin cancer and those with darker skin should use a sunscreen with a minimum sun protection factor (SPF) of 15, according to recommendations from the American Academy of Dermatology.

• Drink plenty of fluids to avoid heat illness in extremely hot climates. The risk of heat illness is increased for the young and old. Remember to check your medication interactions with sun and those with chronic medical conditions.

• Fireworks injuries take 200 hundred people a day to the emergency room in the month of July! Keep the kids and pets away from the fireworks at all times. Attending fireworks displays organized by professionals is always safer than trying to put on your own show.

• Check for Ticks!! Remind your family to check themselves (and your pets) for ticks at the end of the day. Being outdoors near grasses, woods, hiking or camping in any area where ticks are abundant, wear long-sleeved, light-colored shirts and long pants tucked into socks or boots to protect you from tick-borne diseases. The Academy of Pediatrics recommends that repellents should contain no more than 30% DEET when used on children.

• Remember don’t leave food out at your event all day. Allowing food to sit in outdoor temperatures can invite foodborne illness to your event. The FDA suggests never leaving food out for more than one hour when the temperature is above 90 F and not more than two hours at other times. Foods that need to be kept cold should be placed in a cooler with plenty of ice or freezing packs and held at a maximum temperature of 41 F.

Have Fun!!! Stay Safe This Holiday!

Written by: Marie Economos, Extension Educator, The Ohio State University Extension, Trumbull County
Reviewed by: Beth Stefura, Extension Educator, The Ohio State University Extension, Mahoning County.

REFERENCES:

http://www.fsis.usda.gov/wps/wcm/connect/f8d66b64-104b-4638-8f38-c203d2cd8684/BeFoodSafe_Logo___All_Ads.pdf?MOD=AJPERES&CACHEID=40b82161-495f-42d8-970a-62573d6e45ba#page=2

CPSC.gov.Fireworks Safety.

http://www.safekids.org/blog/summer-almost-here

http://www.safekids.org/blog/grilling-summer-safety

In our efforts to improve nutrition and choose “healthy foods”, it can sometimes be a challenge to know what is healthy and what is not. One measure of how a food fits in to your efforts to “eat healthy” is to look at how many important nutrients the food provides for the amount of calories it delivers. Our best bet is to choose foods that deliver the most nutrients – protein, vitamins and minerals – for the fewest calories. Avoiding empty calories is also a good goal. Low-fat dairy foods can be an important part of this plan. Dairy products that have some or all of the fat removed still contain all of the “good” nutrients we want.

girl drinking milkTogether, low-fat and fat-free milk, cheese and yogurt provide a unique package of nine essential nutrients that improve overall diet quality and promote good health. The 2010 Dietary Guidelines for Americans recognize that milk and milk products are linked to improved bone health, especially in children and teens, and a reduced risk of cardiovascular disease, type 2 diabetes and high blood pressure in adults.

What the Dietary Guidelines for Americans Say about Dairy Foods
The Dietary Guidelines for Americans (DGA) encourage all Americans to increase intakes of low-fat or fat-free milk and milk products to the recommended daily amounts:

• 2 cups for children 2 to 3 years
• 2.5 cups for children 4 to 8 years
• 3 cups for those 9 years and older

Milk is the number one food source, in terms of consumption, for three of the four nutrients the DGA identified as lacking in the American diet – calcium, vitamin D and potassium.

According to the DGA, individuals who consume milk at an early age are more likely to do so as adults, so it is especially important to establish in young children the habit of drinking milk. Current evidence indicates intake of milk and milk products is linked to improved bone health, especially in children and adolescents. For women, around 40 percent of initial bone mass is achieved in the first 20 years of life, underscoring the importance of early bone development and health.

Nutrient-Rich Foods, Like Dairy
A positive approach to healthy eating does more than monitor calorie intake – it also maintains a diet that offers maximum vitamins, minerals and essential nutrients. Nutrient-rich foods, like dairy foods, provide essential vitamins, minerals and other nutrients for fewer calories. Nutrient-rich foods from each food group include:

• Brightly colored fruits and 100 percent fruit juices,
• Vibrant-colored vegetables and potatoes,
• Whole, fortified and fiber-rich grain foods,
• Low-fat and fat-free milk, cheese and yogurt, and
• Lean meat, skinless poultry, fish, eggs, beans and nuts.

Dairy’s Health Benefits
Research has shown that:
• Osteoporosis – Dairy’s nutrients are vital to the development of strong bones thus reducing the risk for developing osteoporosis.
• Healthy Weight – Milk and dairy foods may also play a positive role in maintaining a healthy weight.
• Healthy Blood Pressure – Three minerals found in dairy foods – calcium, potassium and magnesium – may play an important role in maintaining healthy blood pressure.
• Cardiometabolic syndrome, Cardiovascular disease, type 2 Diabetes – Current evidence indicates that the consumption of dairy foods is associated with a reduced risk of Cardiometabolic syndrome – a cluster of metabolic abnormalities that increases the risk of cardiovascular disease – and type 2 Diabetes.

Author: Polly Loy, Family and Consumer Sciences Extension Educator, Ohio State University Extension, Belmont County, Buckeye Hills EERA.
Reviewed by: Kathryn Dodrill, Family and Consumer Sciences Extension Educator, Ohio State University Extension, Washington County, Buckeye Hills EERA
References: Dairy Foods and Nutrition Fact Sheet, Midwest Dairy Council, http://www.midwestdairy.com, March 2012.
USDA 2010 Dietary Guidelines, http://www.cnpp.usda.gov/DietaryGuidelines.htm
Nutrient Density Fact Sheet, Clemson University Cooperative Extension Fact Sheet, http://www.clemson.edu/extension/hgic/food/nutrition/nutrition/dietary_guide/hgic4062.html

We know that sitting in front of a computer, laptop, tablet, video game or TV robs our children (and us!) of Playgroundtime that could be spent moving, playing or creating. It contributes to the obesity rate and encourages all of us to be “couch potatoes”.
According to the Kaiser Family Foundation, kids ages 8-18 now spend, on average, a whopping 7.5 hours in front of a screen for entertainment each day, 4.5 of which are spent watching TV. Over a year, that adds up to 114 full days watching a screen for fun.
Think about that – children are spending almost as much time in front of a screen as some of us spend during our work day. Wow! The 11-14 age group spends the most time in front of screens with their total reaching 9 hours per day! Five of these hours are spent watching television. Visit this website for a great infographic which shares information about each age group and their screen time averages. http://makinghealtheasier.org/getmoving

Get outside, have fun and move! How can we encourage our youth to become more active this summer?

• Limit total screen time to 1-2 hours per day.
• Involve your child in planning their day – ask them what activities they like to do and make some suggestions.
• Provide creative activities for your child to enjoy – think pens, paper, paint, modeling clay, or art and craft projects.
• Send the kids outside to play – try balls, bikes, skateboards, or sidewalk chalk.
• Resurrect some of the games you played as a kid – go outside with them and PLAY! Try soft ball, kick the can, tag, red rover, or hide-and-seek.
• Some areas offer free or low cost day camps – soccer, gymnastics, etc. – check out what is available in your area.

According to the Let’s Move website, spend time this summer encouraging your child to be active by exploring, riding, swimming or playing outside. Here are some ideas for each area:

Let’s Explore!
As a family explore parks in your area. You may find a new walking trail, play ground or nature preserve. Plan a walk around the block in your neighborhood in the evening. Be safe but encourage your child to explore their surroundings. Visit http://www.nwf.org/NatureFind.aspx to locate a new area to explore.
Let’s Ride!
Pump up those bike tires, grab your bike helmet and check those brakes. Enjoy a family bike ride either in your neighborhood or on a bike path. Many bike paths are available so explore a new one today. Find one of the many rails-to-trails for a smooth bike ride through nature.
Let’s Swim!
Find a safe spot to swim. Lifeguards save lives so select a pool or swimming area carefully. Remember to wear sun protection while in the sun.

Soccer
Let’s Play!
Look for a playground in your area. Perhaps you can plan a day to visit a play area near your home. Pack a picnic lunch and play! For play spaces near you, visit http://mapofplay.kaboom.org/playspaces/new

Remember to have fun this summer and encourage your family (kids and adults) to get outside and play! Get creative and reduce that screen time to one hour per day.

Sources: http://makinghealtheasier.org/getmoving

http://Healthyohioprogram.org

http://mapofplay.kaboom.org/playspaces/new

http://www.nwf.org/NatureFind.aspx

http://www.letsmove.gov

Author: Michelle Treber, Family and Consumer Sciences Educator, Ohio State University Extension, Pickaway County, Heart of Ohio EERA treber.1@osu.edu

Reviewer: Marilyn Rabe, Family and Consumer Sciences Educator, Ohio State University Extension, Franklin County, Heart of Ohio EERA rabe.9@osu.edu

apple

According to the University of California- Riverside Wellness page: There are many dimensions of health: physical, spiritual, emotional, occupational, social, intellectual, and environmental. The dimension of environmental wellness includes “trying to live in harmony with the Earth by understanding the impact of your interaction with nature and your personal environment, and taking action to protect the world around you.” Protecting yourself from environmental hazards and minimizing the negative impact of your behavior on the environment are also central elements.” For the sake of today’s blog we will focus on the environmental wellness question that everyone faces at the grocery: paper or plastic?

When products are manufactured, stored, and transported to stores pollution can occur from extraction of raw materials, burning of fossil fuels, and production of garbage. Taken collectively, packaged products create societal problems for today and for future generations such as the production of greenhouse gases, growing landfills, dependence on fossil fuels and pollution of natural resources. Therefore when shopping think of the environmental impact when making purchases. By reducing the amount of waste you produce, you save energy and reduce pollution.

According “Enviroshopping: Buy Smarter” from the University of Florida Extension, consumers should buy products that make the best use of energy, don’t pollute air and water, are reusable or recyclable, made from plentiful resources and recycled materials, and use minimal of materials in design and packaging. Although packaging serves many useful purposes such as product preservation, consumer education, and consumer convenience much packaging is still wasteful. Before purchasing a product consider the following points:

• Buying larger food and beverages in larger containers produces less waste since they require less packaging. Be sure not to buy volumes that you can use before food spoilage.
• Is the packaging made from recycled materials- sometimes it will say on the package. Recycled plastics cannot be used for packaging food for it has not been approved by the FDA.
• Buy products with packages that you can re-use before they enter the waste stream. For example, drawstring mesh citrus bags make excellent laundry bags!
• Buy fresh fruits and vegetables with less packaging.
• Go inside restaurants and avoid the drive-thru when possible. Most fast-food serving materials end up in landfills.
• Ask yourself if the packaging is really needed or is just used to make the product more attractive.
• Avoid products that use several layers of materials when one layer would suffice.
• Ask if the materials can be recycled? Many plastics cannot be recycled. Check with your sanitation department if you have questions.

What about paper or plastic at the check-out? It would be better if you did not have to ask yourself this question. Purchase and use recyclable bags when you can. Both paper and plastic can be recycled. Therefore, consider if you can reuse the bags before they enter the waste stream. For example, plastic bags have some advantages over paper for some uses such as handling wet or moist products.

Our economy, culture, quality of life, and politics are closely tied to the environment. Sustainable practices enable us to meet our current needs without compromising the next generation’s ability to satisfy their own needs. We can preserve our natural heritage and conserve natural resources for the future by living sustainably.

Resources:

Enviroshopping buy Smarter
Accessed at http://edis.ifas.ufl.edu/he790 on 6/19/2014

University of California-Riverside Wellness Program
Accessed at http://wellness.ucr.edu/seven_dimensions.html on 6/19/2014

Author: Dan Remley, MSPH, PhD
Reviewer: Susan Zies, MS

summer road trip

Summer is here and it’s time for the American road trip. There is no better way to escape the daily routine than to hit the open road. There is nothing like a short road trip to refresh the mind, body and spirit. Before you break out the cooler and hit the open road, plan in advance to avoid the pitfalls of open road trips. Here are some healthier ideas while on the open road:

• Make rest breaks active- pick a road stop or park and get the family out of the car to take a brisk 10 minute walk and move around. This helps to burn off some energy and helps the driver feel rejuvenated and more alert.
• Pack to play – plan to include regular physical activity in your daily routine while you’re away from home. Pack a football, Frisbee, paddle balls or a soccer ball so you can be physically active during your down time.
• Bring plenty of water. Sitting in the car for long periods of time can make it tempting to drink soda. Pack water or small portions of juice to quench your thirst.
• Pack healthy snacks in the cooler. Bring celery or carrot sticks and hummus for dipping, apple slices, fresh berries, grapes, low fat cheeses, healthy sandwiches, whole grain breads, pretzels, bags of dry cereal and whole grain crackers to snack on.
Safe travels this summer!

Written by: Beth Stefura, M Ed, RD, LD. The Ohio State University Extension, Mahoning County. stefura.2@osu.edu
Reviewed by: Susan Zies, M.Ed, The Ohio State University Extension, Wood County.

SunburnOuch!  You didn’t think you were out in the sun that long.  What happened?  Now, your skin is red and really hurts.  What do you do?

•First get out of the sun and indoors, if possible.

•Put a towel dampened in cold water on your skin. Change the towel every 10 to 15 minutes. This will help remove some of the heat out of your skin. You can also take a cool shower or bath. Just gently pat your skin dry, leaving some water on your skin.

•To help relieve dryness of the skin you can apply a moisturizer with aloe vera or soy. This will help trap the water in your skin. Aloe vera has a soothing action on the skin. However, be careful with lotions and creams as those containing petroleum, benzocaine or lidocaine should not be used. Petroleum products can trap heat in your skin and make you more uncomfortable. Benzocaine and lidocaine can irritate your skin. Hydrocortisone cream may help if you have an area that feels especially uncomfortable.

•You can take an over the counter pain reliever to help reduce discomfort, swelling, and redness. Don’t use home remedies as these can slow or prevent healing.

•Drink extra water. Being sunburned dries you out so you need to drink extra water to prevent dehydration.

•Don’t pop blisters. Popping blisters can make your sunburn worse. If you have blisters you have a second-degree sunburn. Blisters protect you from infection if you allow them to heal naturally and don’t pop them. If they do pop on their own, apply an antibacterial ointment in the area.

•If you feel dizzy, weak, sick to your stomach, cold, itchy, feverish, or if you develop a rash or are just not feeling well, you should seek medical help. These symptoms signal the sunburn may be making you really sick, or you may be very dehydrated and need medical attention. Heat exhaustion is also a possibility requiring medical attention.Sun hat and applying sun screen

•Be careful until your sunburn heals. Skin healing from a sunburn can easily burn again in the sun. Wear sunscreen and additionally protect your skin with tightly-woven clothing in dark or medium colors.

Sunburns cause damage to your skin which can last for some time. Sunburns increase your risk of skin cancer in the future. Protect your skin with a 30 SPF broad-spectrum sunscreen when going outside and reapply every two hours. Learn and follow other sun safety tips.

Author: Pat Brinkman, Family and Consumer Sciences Educator, Ohio State University Extension, Fayette County, Miami Valley EERA, brinkman.93@osu.edu

Reviewer: Cheryl Barber Spires, R.D., L.D., SNAP-Ed Program Specialist, Ohio State University Extension, West Region, spires.53@osu.edu

References:
American Academy of Dermatology, (2014). Treating Sunburn, Available at http://www.aad.org/dermatology-a-to-z/for-kids/about-skin/skin-cancer/treating-sunburn

Mayo Clinic, (2012). Sunburn: First Aid, Available at http://www.mayoclinic.org/first-aid/first-aid-sunburn/basics/art-20056643

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